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Value addition to industrial guar meal by fermentation

By: Nidhina NContributor(s): Muthukumar, S P [Guide]Material type: Text

TextLanguage: English Description: xv,119 P. ; 30 cmSubject(s): Fermentation | Fermented foods | YeastDDC classification: 660.6 NID Online resources: Click here to access online Dissertation note: Ph.d Department of Bio-technology, University of Mysore 2017.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	660.6 NID (Browse shelf (Opens below))	Not for loan		T8935

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Previous	660.6 NAN Toxicology and its counter parameters of zearalenone	660.6 NAV Molecular approach to understand colletotrichum capsici-chilli interaction and its management	660.6 NAY Integrated downstream processing involving biocompatible methods for extraction, purification and concentration of anthocyanin, a natural colourant	660.6 NID Value addition to industrial guar meal by fermentation	660.6 NIS Anti-proliferative properties of azurin derived hexapeptides /	660.6 PAD In vitro regeneration of solanum melongena L. and genetic transformation towards reduction of enzymatic browning	660.6 PAD In vitro regeneration of solanum melongena L. and genetic transformation towards reduction of enzymatic browning	Next

Ph.d Department of Bio-technology, University of Mysore 2017.

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